Poached Pear Belle Helene | Black Pepper Chef
Poached pear and chocolate - exquisite and healthy low carb mediterranean diet recipe Beautiful Helen. Simple no talk recipe of poached pear dessert Poires Belle Helene for a romantic dinner for two or a menu for a party or holiday.
РУССКИЙ РЕЦЕПТ ЗДЕСЬ
INGREDIENTS (4 servings)
4 Pears Kaiser
300 g Sugar
120 g Dark chocolate
1 Cinnamon stick
Pour water into a saucepan, add sugar and cinnamon.
For syrup, use a proportion of 300 grams of sugar per 1 liter of water.
Put the pot on medium heat.
Wash and peel the pears.
Lower the pears into boiling water and cook for 25 minutes on medium heat. After 25 minutes take it off the fire and leave the pears to cool.
When they become warm and you can proceed to serve.
Melt chocolate in a water bath or microwave.
Put the pears on a plate, pour hot chocolate and serve.
For serving, we used chocolate cookies and caramel.
Pear Beautiful Elena can be served with vanilla ice cream or whipped cream.
A cooked pear can be stored for a maximum of 4 days in syrup, in a sealed package, in a refrigerator.
Syrup can be flavored with a few drops of rum.
#lowcalorierecipes #lowcarbrecipes #chocolatepear
Poached Pear Salad With Walnuts and Blue Cheese
- Mesclun mix - baby lettuce mix
- Blue cheese
- Fresh herbs (tarragon, saffron)
- Pinch of Salt
1. Peel and core pear(s)
2. Bring poaching liquid to boil then down to 160f (hot but not bubbling)
3. Put cored pear in poaching liquid and cook till pear softens slightly. The pear must maintain its shape
4. After poaching, cool and let stand
5. Prepare cheese stuffing, blue cheese, tarragon, saffron, salt and paper, and cranberries
6. Pipe cheese into poached pears. Let stand until service then slice in half for presentation
7. Dress salad with vinaigrette
8. Garnish with pear with walnuts and cheese
Red Wine Poached Pears (Passover Recipe) | BAO's Cookbook
A #PassoverRecipe which has roots in traditional Chinese culture - red wine #PoachedPears. Pear is considered a herbal medicine in ancient China and it's usually used as a home remedy for cough relief. It's easy to cook and can be prepared couple days before serving. This dessert is rich in flavors: a perfect combination of wine's light sour & bitter taste and pears fruity sweetness.
Bosc pears are used in this recipe, but conference pears will do too. Choose ripe pears with medium softness. Beaujolais wine is used here since it tends to have lower tannin concentrations, giving them a fruitier, fresher flavor. After remove the pears, boil the wine until syrupy. Doesn't need to be really thick, it just needs to give a consistent coating on pot wall. Keep good ventilation while cooking wine. Inhale wine steam could make you drunk too. Be sure to give it a try and you will be amazed by the result. Leave a comment and subscribe if you enjoy this video.
Check more Asian Fusion Recipes in this playlist:
Beef Cubes for Stew (4 cups)
White Radish (6-8 inches)
Matzo Meal (1 cup)
Chicken Fat (4 tbsp)
Baking Powder (1/4 tbsp)
2 Chinese Cinnamon Sticks
Seltzer Water (3/4 cup)
Red Wine Poached Pears Recipe & An Intentional Autumn
Poached pears are really simple to prepare and they are perfect for the holidays when you poach them in this red wine liquid.
I learned this recipe from Anna Watson Carl (of The Yellow Table blog & book), and she adapted it from a David Leibovitz recipe. I learned it when I went on a retreat organized by Rebecca Gallop of A Daily Something. An Intentional Autumn was the name, and theme, of the retreat.
Here's how to red wine poached pears:
-1 bottle fruity red wine
-1 cup water
-2/3 cup sugar
-1/4 cup honey
-3 slices fresh lemon
-1 cinnamon stick
-approx. 1/4 teaspoon black pepper
*the number of pears you poach will depend on what you're making them for (in a tart? on ice cream? solo?). The pears should be fully submerged in the red wine syrup, so if you're doing more than a couple of pears then you'll have to rotate them through the syrup. The pears should be a variety that is firm when ripe, such as Bosc, Conference, Winter Nellis, or Anjou.
In a large pot, heat the red wine, water, sugar, honey, lemon, cinnamon stick and black pepper. Meanwhile, peel the pears with a vegetable peeper and slice them in half lengthwise (you can also poach them whole, if you'd rather). Again, depending on how you'll end up using them, you can scoop out the cores using a melon baller or a teaspoon.
When the red wine mixture is nearly boiling, add the pears to the pot. Cover the pears with a round of parchment paper with a coin-sized hole cut in the center to let the steam escape. Reduce the heat to a simmer, and poach the pears over low heat for about 15 minutes, or until they are cooked through. To test, poke them with the tip of a paring knife; if it goes in easily, they are done.
You can either be finished here, with a quick poach, or if you want to make the color more intense you can (after you have removed the pears from the liquid) let the syrup cool and then pour it over the pears, cover and refrigerate the pears for 1-3 days.
Happy holidays, everyone!!
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Produced, filmed, edited and hosted by Katie Quinn
Hi there, friends! My name is Katie and I'm a video journalist & food enthusiast. On this channel I make videos about life and delicious things. I post every week, and of course, I #keepitquirky :)
Caramelised Apples and Pears - Gordon Ramsay
Gordon Ramsay's dessert recipe for caramelised apples and pears with ice cream on The F Word.
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Divine Cafe Recipe: Maple Poached Pears
Learn how to make maple poached pears with Chef Cicely B.V. Smith from the Divine Cafe at Springs Preserve. Learn more about the Divine Cafe:
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Heghineh Cooking Show in Armenian - Տանձը Գինու Մեջ - Poached Pears Recipe
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Flamin Poached Pear
An exerpt from episode #36. A delicious dessert to entice the taste buds! It's even low fat, vegan friendly, and will be loved by all.
Gü Pear Belle Helene
Here Fred Ponnavoy gets us in the mood for Christmas with a brilliant way to jazz up our Cheeky Little Pots of Chocolate Ganache. It's called Gü Pear Belle Helene.
Poach pear in Vanilla
350g caster sugar
1 litre of water
2 vanilla pod
1 lemon juice Boil the water sugar & the vanilla pod (previously cut in 2 & grated).
Peel the pear & the core the seed. Place the pear in the syrup and cook until tender for approximately 30mn with a baking paper covering the pear (to avoid oxidation).
Leave to cool.
Mascarpone cream with green Cardamom
50g caster sugar
Heat the water & sugar together to dissolve.
Place the mascarpone in a bowl and mix with a spatula to smooth, add the cold syrup.
Place the green cardamom in a pepper mill and give between 30 to 40 turn according to taste.
Caramelised puffed rice
30g caster sugar
20g puffed rice (rice krispies) In a pan frying pan, caramelize the sugar until light brown caramel, add the butter and remove the pan from the heat, just steer using a wooden spoon then add the rice krispies, stir until the rice is fully coated and cool down on a baking paper on a baking tray.
In a glass deposit the sliced pear, deposit the mascarpone cream on top. Pour the hot chocolate ganache and finish by sprinkling the caramelized rice krispies on top.
Sliced the pear as you wish. In a shallow tumbler glass deposit the sliced pear, cover with mascarpone cream. Just before serving warm the gü cheeky pot of chocolat ganache in the micro wave and pour over the mascarpone cream.
Sprinkle with the caramelized rice and enjoy.
Slow Cooker Poached Pears
6 Pears (peeled, halved, and cored)
2 Cinnamon Sticks
1/3 cup Orange Juice
1 cup Red Wine
3/4 cup Sugar
Mint (to garnish) (optional)
Add all ingredients to slow cooker and mix well.
Cook on High for 2 hours, or Low for 4 hours.